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Chicken and Chickpeas

Perfect for those looking to add a little bit of spice into their life. This dish pairs great with a side salad to make the perfect dinner for a night in. Top with fresh cilantro or parsley to add even more flavor.

6 Servings
Preparation time
1 hour
Cooking time
45 minutes
Total time
1 hour, 45 minutes
1 Tbsp paprika
tsp salt
tsp pepper
½ tsp garlic powder
¼ tsp oregano
2 lb boneless, skinless chicken thighs
1 medium onion, thinly sliced
2 can chickpeas, drained and rinsed (15.5-oz cans)
2 Tbsp olive oil
1 tsp lemon zest
1 Tbsp lemon juice
¼ C chopped parsley or cilantro

1. Coat chicken with spices: Stir together the paprika, salt, garlic powder, pepper, and oregano in a large bowl.
Place the chicken thighs in the bowl and toss to coat completely with the spices. You can do this several hours ahead, or right before cooking. The longer the chicken sits in the rub, the more the flavors will permeate.

2. Preheat oven to 350°F

3. Layer a casserole dish with sliced onions: Place the thinly sliced onion in the bottom of a casserole dish large enough to hold the chicken pieces with room in between. Toss with about 1 tsp. of the olive oil and spread out in an even layer at the bottom of the dish.

4. Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil to the bowl with the chicken and spices. Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.

5. Arrange chicken and chickpeas over onion slices: Arrange chicken pieces on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.

6. Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F when tested with a meat thermometer, and the top is lightly browned. Sprinkle with chopped fresh cilantro or parsley.